State Curriculum - Health

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Standard 6.0 Nutrition and Fitness: Students will demonstrate the ability to use nutrition and fitness knowledge, skills, and strategies to promote a healthy lifestyle. Standard 6.0 Nutrition and Fitness: Students will demonstrate the ability to use nutrition and fitness knowledge, skills, and strategies to promote a healthy lifestyle. Standard 6.0 Nutrition and Fitness: Students will demonstrate the ability to use nutrition and fitness knowledge, skills, and strategies to promote a healthy lifestyle. Standard 6.0 Nutrition and Fitness: Students will demonstrate the ability to use nutrition and fitness knowledge, skills, and strategies to promote a healthy lifestyle. Standard 6.0 Nutrition and Fitness: Students will demonstrate the ability to use nutrition and fitness knowledge, skills, and strategies to promote a healthy lifestyle. Standard 6.0 Nutrition and Fitness: Students will demonstrate the ability to use nutrition and fitness knowledge, skills, and strategies to promote a healthy lifestyle. Standard 6.0 Nutrition and Fitness: Students will demonstrate the ability to use nutrition and fitness knowledge, skills, and strategies to promote a healthy lifestyle. Standard 6.0 Nutrition and Fitness: Students will demonstrate the ability to use nutrition and fitness knowledge, skills, and strategies to promote a healthy lifestyle. Standard 6.0 Nutrition and Fitness: Students will demonstrate the ability to use nutrition and fitness knowledge, skills, and strategies to promote a healthy lifestyle.
A. Responses to Food A. Responses to Food A. Responses to Food
1. Identify the relationship between food and the senses
 		1. Identify the relationship between food and the senses
 		1. Demonstrate the relationship between food and the senses.
a. Recognize that foods have different tastes, such as sweet, sour, bitter, and salty.
 a. Compare foods that have different smells.
 a. Differentiate how the five senses affect food choices.
            
  b. Tell why food appearance affects food choices, such as color, shape, and texture.
              
B. Food Production B. Food Production
1. Tell the source of different foods.
  a. Identify foods that come from different sources, such as plant and animal.
              
2. Discuss ways to prevent food borne illness.
              a. Discuss the components of a food sanitation plan such as Fight Bac Campaign.
  
C. Manners
1. Define proper eating manners
  a. Demonstrate proper eating manners, such as chew with mouth closed, don’t talk with mouth full, don’t reach across the table, and don’t grab food from others’ plates.
              
D. Nutrients D. Nutrients D. Nutrients D. Nutrients
1. Define nutrient.
 		1. Identify and define functions of nutrients.
 		1. Identify and define functions of nutrients.
 		1. Explain the role of nutrients.
      a. List the six major nutrients: water, fat, vitamins, minerals, carbohydrates, and protein.
 a. Describe the six major nutrients and how the body uses them.
 a. Describe how nutrients in foods contribute to health.
     a. Describe the function of the six major nutrients.
      b. Name a food source for each nutrient.
 b. Describe why the body needs water.
 b. Investigate why the body needs calcium.
     b. List and explain how nutrients affect the risk factors for common chronic diseases, including cancer, cardiovascular disease, osteoporosis, and Type II Diabetes.
          c. Summarize why the body needs vitamins and minerals.
     c. Describe how nutrient intake can contribute to being overweight or obese.
                d. Investigate food sources/groups for nutrients that have a positive and negative effect on the four common chronic diseases and being overweight or obese.
E. Food and Health E. Food and Health E. Food and Health E. Food and Health E. Food and Health E. Food and Health E. Food and Health E. Food and Health E. Food and Health
1. Recognize the relationship between food and health.
 		1. Recognize the relationship between food and health.
 		1. Recognize the relationship between food and health.
 		1. Demonstrate the relationship among food intake, physical activity, and weight management.
 		1. Demonstrate the relationship among food intake, physical activity, and weight management.
 		1. Examine the relationship among food intake, physical activity, and weight management.
 		1. Interpret the relationship among food intake, physical activity, and weight management.
 		1. Interpret the relationship among food intake, physical activity, and weight management.
a. Tell why the body needs food.
 a. Explain how food affects the body.
 a. Define physical fitness.
   a. Define healthy weight.
 a. Define calorie.
 a. Compare the relationship between caloric intake and output during activity/inactivity.
 a. Define and discuss what constitutes a healthful weight based on approved screening and diagnostic tools, such as the Body Mass Index (BMI) or waist to hip circumference.
 a. Describe how to maintain a healthful weight by monitoring calories, energy balance, and physical activity.
  b. Discuss how media influences food choices.
 b. Describe how food keeps the body healthy by maintaining strong bones, muscles, and teeth and preventing illness.
   b. Discuss factors that affect a person’s weight, such as age, gender, height, family, society, activity level, and illness.
 b. Explain how caloric intake impacts exercise.
 b. Investigate caloric value of personal meal plan in relation to physical activity.
 b. Students will describe the benefits of physical activity in relationship to weight management.
 b. Predict how insufficient energy balance impacts health.
        c. Illustrate the importance of balancing food intake with physical activity.
 c. Describe caloric output during exercise.
      
2. Explain the relationship between personal fitness and a healthy lifestyle.
 		2. Explain the relationship between nutrition and physical activity.
      a. Discuss the importance of physical fitness and what it means to each individual.
   a. Identify components of physical fitness, including muscular endurance, muscular strength, cardio respiratory endurance, flexibility, and body composition.
      
          b. Explain the effect of nutrition on the five fitness components, including cardiovascular endurance, flexibility, muscular endurance, muscular strength, and body composition.
      
F. Nutrition and Physical Activity Guidelines F. Nutrition and Physical Activity Guidelines F. Nutrition and Physical Activity Guidelines F. Nutrition and Physical Activity Guidelines F. Nutrition and Physical Activity Guidelines F. Nutrition and Physical Activity Guidelines F. Nutrition and Physical Activity Guidelines
1. Identify food categories.
 		1. Recognize that foods are categorized into groups.
 		1. Demonstrate that foods are categorized into groups.
 		1. Summarize the Dietary Guidelines for Americans.
 		1. Investigate the differences in the Dietary Guidelines for Americans related to culture and age groups.
  a. Name the food groups.
 a. Recognize the My Pyramid as an outline for healthy eating.
 a. Classify foods into groups according to My Pyramid.
   a. Explain each of the Dietary Guidelines.
     a. Compare healthy eating plans from other cultures.
  b. List examples in each food group.
 b. Explain the location of the food groups on the My Pyramid.
 b. Specify the number of servings recommended per day from each group.
   b. Identify factors that influence food choices.
     b. Compare different nutritional requirements for various age groups.
    c. Demonstrate why it is important to eat at least five servings of fruits and vegetables a day, such as Fruits and Veggies: More Matters.
 c. Illustrate a serving from each food group.
   c. Compare personal food choices to the Dietary Guidelines.
      
2. Identify the Nutrition Facts Label.
 		2. Analyze the Nutrition Facts Label.
 		2. Analyze the Nutrition Facts Label.
 		2. Describe and analyze the Nutrition Facts Label.
      a. Define the purpose of the Nutrition Facts Label.
 a. Identify the information provided on the Nutrition Facts Label.
 a. Examine the Nutrition Facts Label to locate specific components.
   a. Analyze the information on a nutrition facts label.
  
      b. Identify servings per container/package, calories and fat on a Nutrition facts label.
 b. Explain why the Nutrition Facts Label is a valid source of information.
 b. Compare nutrient information on a variety of food labels.
      
        c. Compare the relationship between serving size and servings per container.
        
3. Identify the Physical Activity Pyramid.
 		3. Illustrate the Physical Activity Pyramid as it relates to physical activity level.
              a. Identify components of the Physical Activity Pyramid.
 a. Compare personal physical activity level to the components of the Physical Activity Pyramid.
                b. Investigate additional forms of physical activity that will lead to 60 minutes of moderate to vigorous physical activity every day.
G. Body Image G. Body Image G. Body Image G. Body Image G. Body Image
1. Identify and describe body image.
 		1. Analyze influences on body image.
 		1. Identify how body image affects eating habits.
 		1. Describe various factors that influence body image.
 		1. Examine the media for messages that impact body image.
        a. Define body image.
 a. Examine how the media/advertising portrays positive and negative body images.
 a. Identify factors that affect eating habits, including body image.
 a. Distinguish between body composition and body image.
 a. Compare how various media messages portray males and females.
        b. Explain how internal and external influences impact body image.
   b. Describe harmful eating habits.
 b. Recognize and examine the factors that contribute to personal eating behaviors, such as hunger vs. appetite, stress, environment, family/culture, media, and peers.
 b. Identify and describe the effect of marketing strategies on consumer choice and body image.
2. Identify and describe body types.
              a. Identify different body types, including endomorph, mesomorph, and ectomorph.
  
H. Eating Disorders
1. Examine various kinds of eating disorders.
                a. Investigate the three most common eating disorders, Bulimia Nervosa, Anorexia Nervosa, and Binge Eating Disorder.
                b. Summarize causes, symptoms, and treatment for the three most common eating disorders.
2. Analyze internal and external influences that may lead to eating disorders.
                a. Distinguish between internal and external influences.
                b. Demonstrate how knowledge of eating disorders impacts real life situations.
I. Goal Setting I. Goal Setting I. Goal Setting
1. Apply information from the Food Guide Pyramid to choose healthy snacks.
 		1. Apply the Dietary Guidelines for Americans in meal planning.
 		1. Apply the Dietary Guidelines for Americans in meal planning.
            a. Identify healthy snacks from each food group.
 a. Describe the basic principles of meal planning.
 a. Apply the Dietary Guidelines for Americans in making healthy food choices at home meals, school meals, fast food restaurants, restaurants, parties/events, and movies.
            b. Demonstrate how healthy snacking fits into their daily diet.
 b. Explain how to create a healthy meal plan using the Food Guide Pyramid and Dietary Guidelines for Americans.
 b. Develop and assess a healthy eating plan based on the Dietary Guidelines.
2. Identify and construct a personal weight management plan.
                a. Develop a physical activity plan for weight management.